chicken fajitas

Confession: I love to bake and I'll admit, I'm pretty good at it. Cooking, on the other hand (especially with meat) is a struggle. Good thing fiancé is a natural-born chef. One of our favorite dinners is chicken fajitas, and this boy makes the greatest. He doesn't need a recipe, he always whips up his own...

Thinly slice 1 1/2 to 2 bell peppers and the onion.

Sauté the peppers and onion in about 2 Tbls. butter. Salt and pepper to taste. You want the onions to become slightly translucent with the edges lightly browned. The key is to keep the veggies from becoming totally soft and limp - they're better with a little bit of crunch left in them.

While the veggies are on the stove slice two chicken breasts transversely to make four thinner pieces (as shown above), then cut into thin strips. The thinner the better in our book.

At this point your veggies might be done. If so, remove them from the pan and onto a plate for serving. 

{ Set the pan aside, you'll use it again to cook the chicken. }

Put the cut pieces of chicken into a bowl. Now for the fun part - add to the chicken: a couple squirts of lime juice, and a few good shakes of all the other spices. Like I said before, Conner doesn't use recipes when he cooks so we just eyeball it. And really, the spices are all to your own taste; the more you add, the spicier your fajitas will be.

Cook the chicken in the same pan you used for the veggies, around medium-high until it's cooked through. Then turn the heat up (almost to high) and cook until all the juices have soaked in and/or evaporated.

Once your chicken is done you're ready to eat! Enjoy!

Chicken Fajitas ~ Conner Style

servings: two

• Tortillas (we like the uncooked kind you fry yourself)
• 2 boneless, skinless chicken breasts
• 2 bell peppers (any color)
• 1 large onion or 2 small onions
• Butter
• Salt and pepper
• Lime juice
• Paprika (we like the Hungarian)
• Ancho chile pepper
• Mexican-style chili powder
• Chile powder
• Ground cumin